Form balls with cookie dough scoop and place on parchment-lined baking sheet. Place in freezer for a minimum of 30-60 minutes.
Add ½ pound of chocolate coating to a microwave safe bowl and heat at 50% power for 45 seconds.
Stir and continue heating for 30 seconds intervals until chocolate is almost melted. Remove bowl from microwave and stir until chocolate is completely smooth. (see Notes)
Line another baking sheet with parchment paper.
Remove 5-6 balls from freezer at a time. Using a fork and knife (or this dipping kit), dip dough balls in melted chocolate, allowing the chocolate to drip off into the bowl. Place on prepared baking sheet.
If using garnish add immediately before chocolate hardens.
Repeat with remaining dough balls. Melt additional chocolate as needed.
Let set 15-30 minutes to allow chocolate to set.
Store in airtight container in the refrigerator.
Notes
Melt the chocolate slowly to avoid overheating & seizing the chocolate.
A double boiler can be used to melt the chocolate (in place of the microwave).
I recommend melting the chocolate in small batches for easier dipping.
To heat-treat flour:
Preheat oven to 325 degrees F.
Spread flour evenly onto a large baking sheet.
Bake for 6-8 minutes, until an instant read thermometer registers 160 degrees F.
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently.